Fermentation leads to bioactives and the growth of friendly bacteria.
The name kefir comes from the Turkish word “keyif” and means “ well-being ”. During fermentation or fermentation, whey is pre-digested by kefir microorganisms. Probiotic bacteria such as Bifido are created. The fermentation process also results in a certain part of the whey proteins being broken down into di- and tri-peptides in a completely natural way . In contrast to large protein chains, the di- and tri-peptides are like small pieces of chain and can therefore be more easily absorbed by the body.
Lactose is converted through fermentation
Fermentation also leads to potentially unpopular components of the whey (whey) being converted and hardly or not being present in the fermented end product. This also includes, for example, lactose (milk sugar), which is converted into lactic acid. People who are lactose sensitive report that they tolerate kefir well.
Fermentation is natural
The fermentation of food is completely natural and was already used by humans before the advent of agricultural societies (Neolithic Revolution).
Kefir originally comes from the Caucasus and is a national drink there. Unlike buttermilk, which is made from skim milk, kefir is made from whey. Especially with pasture milk, which is characterized by its special fatty acids, it makes sense to process it into kefir instead of buttermilk.
Fermentation in supplements
Due to the advantages and benefits of fermentation, it of course makes sense to use it for supplements such as protein powder. In industrial manufacturing processes, things should be done as quickly as possible in order to save costs. However, fermentation takes around 24 hours - time that not many supplement manufacturers are willing to spend. It's different for us: we are now exclusively bringing Protero Kefir Whey onto the market.